Cookies

Thin & Crispy Chocolate Chip Cookies

4.96 from 45 votes
The title says it all — this is my Thin & Crispy Chocolate Chip Cookies recipe that has the texture you'll love and crave for the rest of your life!
A big stack of thin chocolate chip cookies, made from my crunchy chocolate chip cookies recipe.

Hi Bold Bakers!

There are two types of cookie lovers in the world: those who prefer an unbelievably chewy chocolate chip cookie and those who demand a chocolate chip cookie be thin and crispy. It’s a debate that has the potential to end friendships! (Okay, it’s not that dramatic, but people do feel passionate about their cookie texture of choice.)

My thin and crispy chocolate chip cookies may just bring the two together! These incredible cookies are thin, and they are the perfect amount of crispy, but there’s still a slight chew to them! And the flavor profile is just right: the perfect amount of salt and butter and the perfect amount of chocolate — with enough space in between those chocolate chunks to taste the buttery, almost butterscotch-like, crunchy cookie. 

Even if you are a hardcore, chewy chocolate chip cookie-only fan (and a fan of my Best-Ever Chocolate Chip Cookies), I really hope you give these crispy cookies a shot! They’re perfect in their own right, and I’m positive you’ll fall in love! If you’re looking for more chocolate chip recipes, you’re in the right place! Try my Chocolate Chip Banana BreadChocolate Chip SconesChocolate Chip Muffins, Chocolate Chip Pancakes, and my Vegan Chocolate Chip Cookies!

A close up of my crispy chocolate chip cookie recipe, to show their texture.

What Are Thin And Crispy Chocolate Chip Cookies?

Thin and crispy chocolate chip cookies are a version of chocolate chip cookies that aren’t cake-like in texture and aren’t overly chewy. They have a nice crisp to them, and your goal here is to give your cookie the perfect balance between chocolate chips and delicious cookie flavor. 

What You Need To Make Crispy Chocolate Chip Cookies

How To Make Crispy Chocolate Chip Cookies

These crispy chocolate chip cookies are super addicting. You’ll be shocked at how many you may eat in one sitting! Here is how you make them (and make sure you get the full recipe, with the written recipe, down below!): 

  1. Preheat your oven to 350°F (180°C). Prepare two baking sheets by lining them with parchment paper and set them aside.
  2. In a food processor, combine the flour, brown sugar, granulated sugar, baking soda, and salt.
  3. Add the cold butter to the mix and then process for about 10 seconds until the mixture resembles sand.
  4. Beat the egg and vanilla extract together in a small bowl, then add it to the flour mixture. Pulse it a few times to combine—it’s okay if the dough isn’t completely mixed at this point.
  5. Transfer the dough to a bowl and add the chopped chocolate. Briefly combine the chocolate and dough with your hands to make sure it is evenly mixed.
  6. Scoop a leveled 1 tablespoon of dough for each cookie, roll into a ball, and place them 3 inches apart on your baking sheets. 
  7. Bake the cookies for about 15 minutes. Let them cool until they are firm enough to handle, and then transfer them to a wire rack to finish cooling. 

Gemma’s Pro Chef Tips For Making Thin And Crispy Chocolate Chip Cookies

  • This recipe does work best when you make it with a food processor, as you want tiny bits of butter in your dough and not creamed throughout.
  • If you have a kitchen scale, you will get the best (most accurate) results by measuring the ingredients by weight.
  • I use 1 cup (6oz/170g) chopped bittersweet chocolate because it gives the right balance of cookie to chip. If you prefer more chocolate in your cookie, you can add 1/3 cup (2oz/57g).
  • You can use 1 cup (6oz/170g) of semi-sweet or bittersweet chocolate chips in place of the chopped chocolate if you prefer.
  • These cookies spread a lot, so be sure to space them 3 inches apart on your cookie sheet and only scoop level tablespoons.
  • Make sure to use parchment-lined cookie sheets and not silicone baking mats for these cookies for the right texture.

My crispy chocolate chip cookies recipe can be stacked high like this.

How Do I Store Thin And Crispy Chocolate Chip Cookies?

These homemade cookies can be stored in an airtight container for up to one week. You can also freeze thin and crispy chocolate chip cookie dough for up to 3 months! Scoop out tablespoon-sized balls and freeze them on a parchment-lined cookie sheet. Once they are frozen, transfer for an airtight container. Allow the frozen dough to come to room temperature before baking. 

Don’t Miss More Cookie Recipes

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Watch The Recipe Video!

Thin & Crispy Chocolate Chip Cookies Recipe

4.96 from 45 votes
The title says it all — this is my Thin & Crispy Chocolate Chip Cookies recipe that has the texture you'll love and crave for the rest of your life!
Author: Gemma Stafford
Servings: 45 cookies
Prep Time 20 mins
Cook Time 15 mins
The title says it all — this is my Thin & Crispy Chocolate Chip Cookies recipe that has the texture you'll love and crave for the rest of your life!
Author: Gemma Stafford
Servings: 45 cookies

Ingredients

  • 1 ½ cups plus 1 tablespoon (8oz/225g) all-purpose flour
  • 1 cup (6oz/170g) dark brown sugar
  • ½ cup (4oz/115g) granulated sugar
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (8oz/225g) cold butter (diced)
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 cup (6oz/170g) chopped bittersweet chocolate

Instructions

  • Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper. Set aside.
  • In the bowl of a food processor, combine the flour, brown sugar, granulated sugar, baking soda, and salt.
  • Add the butter and process for about 10 seconds, until the mixture resembles sand.
  • In a small bowl, beat the egg and vanilla extract together, then add to the flour mixture and pulse a few times to combine. It is okay if the dough isn’t completely mixed at this point.
  • Transfer the dough to a bowl, add the chopped chocolate and briefly combine with your hands to make sure the dough is evenly mixed.
  • Scoop LEVEL 1 tablespoons of dough for each cookie, roll and spread 3 inches apart, on your prepared baking sheets and bake for about 15 minutes. Let cool until firm enough to handle before transferring onto wire racks to cool completely. (Make sure you only scoop level tablespoons otherwise your cookies will spread out too much)
  • Store these cookies in an airtight container for up to one week.

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CarolJK

J Stoutamire

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bold baker
bold baker
2 months ago

omg… the crispness of this cookie was shockingly good. it was so delicious. i highly recommend this recipe to all.

Victoria
Victoria
2 months ago

Gosh!
I love thin and crispy cookies and I tried these they are delicious yummy and crispy. I will definitely do it again and again…
I definitly recommend it.

Karyn Moore
Karyn Moore
2 months ago

These look fabulous! Can you give us a recipe for a thin salted caramel cookie for the (gasp) non chocolate lovers?

J Stoutamire
2 months ago

This recipe worked really well and tastes fabulous! Very thin and crunchy. I even added nuts to part of the dough and they still got nice and thin and crispy. The only reason I didn’t put 5 stars is because I felt they were a little greasy which makes sense with 1 cup of butter and the way they got thin. I’m just not crazy about my fingers getting greasy when eating them. Would definitely make them again though I’d probably opt to make the gooey, chewy chocolate chip cookies before these.

Lucia
Lucia
2 months ago

Tried baking them today and they came out amazing😍…Just like all your other recipes😊

Heny
2 days ago

I’ve made this and i love the taste, it’s a combination of salt and sweet.
But i couldn’t make it as thin as yours. Mine is about more than 0.5cm thickness. It’s crispy, just didn’t really spread too much as you say. Do you have any advise for me?

Genesis Lim
Genesis Lim
2 days ago

Hi! I would love to try this recipe but I do not have a food processor.. is there an alternative way (best if there is a video for it)?

12 days ago

Loved the crispness, I just finished baking these and my son just wouldn’t stop eating them. Thank you 😊 just toooooooo good!!!

Bold baking fan
Bold baking fan
26 days ago

Hiii, Can we reduce the sugar in the recipe, if yes by how much, thank uu

Anand
1 month ago

I did a few batches, varying the oven temperature from 15 minutes to 12 to 10. 10 produced the perfect crispy and chewy combination for me. These cookies turned out a bit greasy. Other than that, the recipe is super easy and gives fabulous results. Gemma, also a big thank you for responding to so many queries here and on YouTube. It never ceases to amaze me.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!